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Putting microbial diversity to work in shaping wine style

Changing the resident fermentation ecology of a grape must either through inoculation with a chosen yeast or bacterial strain, can dramatically shape the nature of the resulting wine. The AWRI has a long history in microbial strain development and the successful deployment and commercialisation of newly-developed strains.

This project aims to build on that history. New or enhanced yeast and bacterial germplasm will be produced for winemaking processes to realise performance and economic gains, through improved fermentation efficiency and differentiation of wine products and styles.

Project date

1 Jul 2017-30 Jun 2022
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Principal investigator

Schmidt, Simon

Project led by

Multiple industries
Fruits Other rural industries Wine

Wine Australia

Wine Australia helps foster and encourage profitable, resilient and sustainable Australian winegrape and wine businesses by investing in research and …

Multiple industries
Fruits Other rural industries Wine
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  • Organisation type

    Research funding body

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Technology areas

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